Seafood Deviled Eggs

  • Prep 60 min
  • Total 2 hr 0 min
  • Servings 24
Seafood Deviled Eggs

Ingredients

12
eggs
1/2
cup mayonnaise or salad dressing
1
teaspoon seafood seasoning (from 6-oz container)
1/2
teaspoon paprika
1/2
teaspoon ground mustard
1/2
cup cooked salad shrimp, chopped (4 oz)
1
can (6 oz) lump crabmeat, drained
3
slices bacon, crisply cooked, crumbled
2
tablespoons chopped fresh parsley

Steps

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  • 1
    Place eggs in 4-quart Dutch oven. Add cold water until it reaches 1 inch above eggs. Heat to boiling; remove from heat. Cover and let stand 18 minutes. Immediately cool eggs about 10 minutes in cold water to prevent further cooking.
  • 2
    Tap egg to crack shell; roll egg between hands to loosen shell, then peel. Cut eggs lengthwise in half. Slip out yolks into medium bowl; reserve egg white halves. Mash yolks with fork. Stir in mayonnaise, seasoning, paprika and ground mustard until well blended. Stir in shrimp and crab.
  • 3
    Spoon heaping teaspoonfuls of yolk mixture into egg white halves. Refrigerate at least 30 minutes before serving. Just before serving, sprinkle with bacon and parsley.

Notes









Tips

Expert Tips

  • Prepare these stuffed eggs up to 24 hours ahead of time. Cover and refrigerate until serving time. Wait to add the bacon and parsley until just before serving.
  • Very fresh eggs are difficult to peel. Plan ahead, and purchase eggs a week earlier so they’ll peel easily. Another trick is to peel eggs under cold running water.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Appetizer
Calories
90
Calories from Fat
60
% Daily Value
Total Fat
7g
10%
Saturated Fat
1 1/2g
8%
Trans Fat
0g
Cholesterol
125mg
41%
Sodium
140mg
6%
Potassium
75mg
2%
Total Carbohydrate
0g
0%
Dietary Fiber
0g
0%
Sugars
0g
Protein
6g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 0 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

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